Easy Chicken And Mushroom Vol-Au-Vents With Creamy Sauce Recipe

Chicken and mushroom vol-au-vents are a classic, comforting dish that combines flaky pastry with a rich, creamy filling. The key to a perfect vol-au-vent lies in the sauce, which binds the tender chicken and earthy mushrooms together. To make the sauce, start by creating a flavorful base with butter, onions, and garlic, then incorporate flour to form a roux. Gradually whisk in chicken or vegetable stock to achieve a smooth consistency, followed by cream for richness. Season with herbs like thyme or parsley, and add a splash of white wine or sherry for depth. Simmer until the sauce thickens, then fold in cooked chicken and sautéed mushrooms. Spoon the mixture into crisp, hollowed-out puff pastry shells, and garnish with fresh herbs for a delightful, elegant appetizer or main course.

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Prepare the puff pastry shells for vol au vents

To prepare the puff pastry shells for your chicken and mushroom vol au vents, start by preheating your oven to the temperature specified on the puff pastry package, typically around 400°F (200°C). This ensures the oven is hot enough to create a flaky and golden exterior. While the oven heats up, remove the puff pastry sheet from the refrigerator and let it sit at room temperature for about 5-10 minutes. This makes it easier to work with, as pastry that is too cold can crack, while pastry that is too warm becomes sticky and difficult to handle.

Next, lightly dust your work surface with flour to prevent sticking. Unroll the puff pastry sheet and use a rolling pin to gently roll it out to an even thickness, aiming for about 1/8 inch (3 mm). This step helps ensure the pastry rises uniformly. Using a round cookie cutter or a glass, cut out circles from the pastry sheet. The size of the cutter should be slightly larger than the vol au vent rings or molds you’ll be using, as the pastry will shrink slightly during baking. Place the cut-out circles on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for expansion.

To create the vol au vent shape, take a smaller cutter (about half the size of the first) and gently press it into the center of each pastry circle, but do not cut all the way through. This creates a border that will rise higher than the center, forming the classic vol au vent shell. Alternatively, if you have vol au vent molds or rings, place them on the pastry circles and press gently to create the indented center. Chill the prepared pastry shells in the refrigerator for 10-15 minutes to firm them up, which helps them maintain their shape during baking.

Once chilled, remove the pastry shells from the refrigerator and brush the tops lightly with beaten egg (egg wash) using a pastry brush. The egg wash gives the shells a glossy, golden finish. If desired, sprinkle a pinch of sea salt or sesame seeds on top for added flavor and texture. Carefully place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pastry is puffed and deeply golden brown. Keep an eye on them to ensure they don’t burn, as oven temperatures can vary.

After baking, remove the vol au vent shells from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you used molds or rings, gently lift them off the shells while they are still warm. Once cooled, the shells are ready to be filled with your creamy chicken and mushroom sauce. Properly prepared puff pastry shells will be crisp, light, and the perfect vessel for your vol au vent filling.

Sauté chicken and mushrooms until golden brown

To begin the process of sautéing chicken and mushrooms for your vol au vents sauce, start by preparing your ingredients. Cut boneless, skinless chicken breasts into bite-sized pieces, ensuring they are uniform in size to promote even cooking. Trim and slice fresh mushrooms—button or cremini work well—into quarters or halves, depending on their size. This step is crucial as it allows the mushrooms to cook evenly and develop a rich, golden-brown color. Have your ingredients ready before you start cooking, as the sautéing process moves quickly.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil or unsalted butter. Allow the fat to heat until it begins to shimmer but not smoke. This ensures the chicken and mushrooms will sear properly without burning. Carefully add the chicken pieces to the skillet in a single layer, avoiding overcrowding, which can cause steaming instead of browning. Cook the chicken for 3–4 minutes on each side, or until it develops a golden-brown crust and is nearly cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, add another tablespoon of oil or butter if needed, and sauté the mushrooms. Mushrooms release moisture as they cook, so ensure the skillet is hot enough to evaporate this liquid quickly, allowing them to brown rather than stew. Cook the mushrooms for 5–7 minutes, stirring occasionally, until they are deeply golden and any released liquid has evaporated. This step enhances their umami flavor, which is essential for the sauce.

Once the mushrooms are browned, return the chicken to the skillet. Stir the chicken and mushrooms together, allowing them to combine and finish cooking. This ensures the flavors meld while the chicken cooks through completely. The entire sautéing process should take about 10–12 minutes, resulting in tender, golden-brown chicken and richly browned mushrooms that form the flavorful base of your vol au vents sauce.

Finally, season the chicken and mushrooms with salt and pepper to taste. This step is important, as it enhances the natural flavors of both ingredients. If desired, add minced garlic or fresh herbs like thyme during the last minute of cooking to infuse additional aroma and depth. Once everything is cooked and seasoned, proceed with the next steps of your sauce recipe, using this sautéed mixture as the foundation for your chicken and mushroom vol au vents.

Make a creamy béchamel sauce base

To make a creamy béchamel sauce base for your chicken and mushroom vol au vents, start by gathering your ingredients. You’ll need unsalted butter, all-purpose flour, whole milk, and a pinch of nutmeg, salt, and pepper. The key to a smooth béchamel is patience and constant stirring. Begin by melting 2 tablespoons of butter in a medium saucepan over medium heat. Ensure the butter melts completely but doesn’t brown, as this can alter the flavor of your sauce. Once melted, add an equal amount of flour (about 2 tablespoons) and whisk vigorously to combine. This mixture, known as a roux, will serve as the thickening agent for your sauce.

Cook the roux for about 1-2 minutes, stirring continuously, until it turns a light golden color and loses its raw flour taste. Be careful not to let it burn, as this will ruin the sauce. Gradually pour in 2 cups of cold whole milk while whisking constantly. Adding the milk slowly helps prevent lumps from forming. Keep whisking until the mixture is smooth and well combined. If you notice any lumps, you can switch to a wooden spoon or use an immersion blender to smooth them out.

Once all the milk is incorporated, reduce the heat to low and let the sauce simmer gently. Stir frequently to prevent the sauce from sticking to the bottom of the pan and burning. The sauce will begin to thicken as it cooks. Depending on your desired consistency, this process can take anywhere from 5 to 10 minutes. For a vol au vent filling, you’ll want a moderately thick sauce that coats the back of a spoon but is still pourable.

As the béchamel thickens, season it with a pinch of nutmeg, salt, and pepper to enhance its flavor. The nutmeg adds a subtle warmth that complements the creaminess of the sauce. Taste the sauce and adjust the seasoning as needed. Remember, the béchamel will be the base for your chicken and mushroom mixture, so it should be well-seasoned but not overpowering. Once the sauce reaches the desired consistency and flavor, remove it from the heat and set it aside.

Finally, prepare to incorporate your cooked chicken and sautéed mushrooms into the béchamel sauce. Ensure the chicken and mushrooms are seasoned and cooked separately before adding them to the sauce. Gently fold the chicken and mushrooms into the béchamel, taking care not to overmix, as this can cause the sauce to break or become too thin. Your creamy béchamel sauce base is now ready to be spooned into your vol au vent pastry shells, creating a rich and indulgent filling that’s sure to impress.

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Combine chicken, mushrooms, and sauce mixture

To begin combining the chicken, mushrooms, and sauce mixture for your chicken and mushroom vol au vents, start by preparing your cooked chicken. Ensure the chicken is diced into uniform, bite-sized pieces, as this will allow it to blend seamlessly with the other ingredients. Place the diced chicken in a large mixing bowl, ensuring it’s at room temperature to avoid cooling down the sauce later. Next, prepare your mushrooms by slicing them thinly or chopping them into small pieces, depending on your preference. Sauté the mushrooms in a pan with a knob of butter or a drizzle of olive oil until they are golden brown and have released their moisture. This step enhances their flavor and ensures they are tender before combining with the chicken.

Once the mushrooms are ready, add them to the bowl with the diced chicken. Toss the mixture gently with a spoon or spatula to evenly distribute the chicken and mushrooms. This ensures every vol au vent will have a balanced filling. Now, it’s time to prepare the sauce mixture. In a separate saucepan, melt a tablespoon of butter over medium heat and add an equal amount of flour to create a roux. Cook the roux for a minute or two, stirring constantly, to remove the raw flour taste. Gradually whisk in chicken or vegetable stock, followed by a splash of cream, to create a smooth, velvety sauce. Season the sauce with salt, pepper, and a pinch of nutmeg or thyme for added depth.

With the sauce ready, pour it over the chicken and mushroom mixture in the bowl. Stir everything together gently but thoroughly, ensuring the sauce coats all the chicken and mushrooms evenly. The sauce should bind the ingredients together without being too runny or too thick. If the mixture seems too dry, add a little more stock or cream to achieve the desired consistency. Taste the mixture and adjust the seasoning if needed, keeping in mind that the flavors will meld further as the vol au vents bake.

Allow the combined chicken, mushrooms, and sauce mixture to sit for a few minutes, giving the flavors a chance to marry. This step is optional but can enhance the overall taste of your filling. While the mixture rests, preheat your oven and prepare your puff pastry shells according to the recipe or package instructions. Once everything is ready, spoon the chicken and mushroom mixture into the vol au vent shells, filling them generously but leaving a little room at the top to prevent spillage.

Finally, place the filled vol au vents on a baking tray and bake them in the oven for about 10-15 minutes, or until the pastry is golden and crisp. This final step ensures the filling is heated through and the flavors are fully developed. Once baked, serve the chicken and mushroom vol au vents immediately, garnished with fresh parsley or chives for a pop of color and freshness. This combination of tender chicken, savory mushrooms, and rich sauce creates a delicious and satisfying dish perfect for any occasion.

Fill pastry shells and garnish before serving

To fill the pastry shells for your chicken and mushroom vol-au-vents, start by ensuring your pastry shells are fully baked and cooled to room temperature. This prevents the pastry from becoming soggy when filled with the warm sauce. Gently remove the lids of the pastry shells, if they were baked separately, and set them aside for later use. Using a spoon, carefully fill each pastry shell with a generous portion of the chicken and mushroom sauce. The filling should be piping hot, so heat it thoroughly before adding it to the shells. Be mindful not to overfill the shells, as this can cause them to break or spill over when served.

Once the shells are filled, it’s time to add the finishing touches. Place the pastry lids on top of each filled shell at a slight angle, creating an inviting presentation. If your recipe doesn’t include lids, simply leave the shells open-faced for a rustic look. For an extra touch of elegance, sprinkle a small amount of freshly chopped parsley or chives over the filling before adding the lid. This not only enhances the flavor but also adds a pop of color to the dish. Ensure the garnish is evenly distributed for a polished appearance.

Before serving, consider adding a final garnish to elevate the dish. A dollop of crème fraîche or a drizzle of truffle oil on top of the pastry lid can add a luxurious touch. Alternatively, a sprinkle of grated Parmesan cheese or a few shards of crispy bacon can provide a delightful contrast in texture and flavor. If using open-faced vol-au-vents, a light dusting of paprika or a few microgreens can make the dish visually appealing. These garnishes should complement, not overpower, the rich flavors of the chicken and mushroom sauce.

To ensure the vol-au-vents remain crisp and appetizing, serve them immediately after filling and garnishing. If there’s a slight delay before serving, keep the filled shells in a warm oven (around 100°C or 200°F) for a few minutes to maintain their temperature without drying them out. Arrange the vol-au-vents on a serving platter or individual plates, ensuring they are spaced evenly to avoid overcrowding. Pair them with a simple green salad or steamed vegetables for a balanced meal.

Finally, pay attention to the overall presentation. Drizzle a small amount of the sauce around the vol-au-vents on the plate for an artistic touch. If desired, add a few whole mushrooms or chicken pieces as a side garnish to reinforce the dish’s main ingredients. A sprinkle of fresh herbs around the plate can also enhance the visual appeal. The goal is to create a dish that is as beautiful as it is delicious, making the vol-au-vents a standout addition to any meal.

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